Kho (cooking technique)
 Bò kho (beef stew) | |
| Type | Stew |
|---|---|
| Place of origin | Vietnam |
| Region or state | South East Asia |
| Main ingredients | Beef; fish sauce, sugar, water or coconut juice |
 Cookbook: Bò Kho  Media: Bò Kho | |
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" [1] in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, French bread, or steamed rice.
Particular dishes
See also
- Clay pot cooking
- List of stews
- Food portal
References
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This article is issued from Wikipedia - version of the Sunday, March 13, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.